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Vegan Lemon Blueberry Muffins

Three moist Vegan Lemon Blueberry Muffins on a white plate, one is cut open showing the soft crumb and burst blueberries.
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Follow this simple recipe to bake moist, flavorful vegan lemon blueberry muffins from scratch. This recipe uses common pantry ingredients to achieve a great rise without eggs or dairy.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened plant milk (soy or oat recommended)
  • 1/2 cup neutral oil (like canola or vegetable)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the plant milk, oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra lemon flavor, mix 1 tablespoon of sugar with the lemon zest before adding it to the dry ingredients to release the oils.
  • To prevent blueberries from sinking, lightly toss them in 1 teaspoon of the measured flour before folding them into the batter.
  • If you need a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • For a nut-free option, use soy or oat milk instead of almond milk.

Nutrition

Find it online: https://whiskdaily.com/vegan-lemon-blueberry-muffins-recipe/